Strawberry Milky cake is our take on Dough Nest Tea Cake with a milky, creamy frosting. It may need a lot of steps and attention during the making process, but it is totally worth it. It is sweet, a bit dense with the flavor of milk and tea, and, not to forget, filled with lots of strawberries.
We tried to make the recipe as simple as possible for you to enjoy with friends and family. So why wait? Let us make it together! Enjoy it for any occasion you like!
Ingredients
For Dough Nest Tea Cake
- 1 cup Wheat flour
- ½ cup All-purpose flour
- 1 cup Milk
- 1 cup granulated sugar
- 1 cup Tea brewed and at room temperature
- 1 tbsp Unsalted Butter at room temperature
- 4 eggs
- 2 tbsp Baking powder
For Milky Strawberry Filling
- 3 cups Fresh Strawberries chopped into 1-inch cubes
- 1 cup granulated sugar
- 1 cup Condensed Milk
- 1 cup Sour Cream
- ½ cup Nest Milk
- ½ cup Unsalted Butter at room temperature
- Fresh strawberries sliced, for garnish
- White chocolate chips and shavings for garnish
Instructions
For Dough Nest Tea Cake
- Start with preheating the oven at 375-degree F.
- Prepare a cake tin by greasing it with oil or butter and setting it aside.
- In two clean mixing bowls, separate the egg whites and yolks.
- In the egg yolks, add sugar and whisk it with a stand mixer or with a hand mixer until pale.
- Add butter to the creamed yolk and whisk until creamy.
- Add milk and strained tea to the same mixture and gently whisk it on medium for a few seconds.
- Add wheat flour, all-purpose flour, and baking powder to the mixture and gently fold until no visible lumps can be seen.
- Now beat the egg whites in a separate bowl with a clean hand mixer or stand mixer until fluffy and have soft peaks.
- Gently fold the egg whites into the flour batter a little by little.
- Pour the cake into the cake tin and bake for 25 to 30 minutes. Use a toothpick test to see if the cake is done.
- Let the cake cool at room temperature.
For Milky Strawberry Filling
- In a medium saucepan, put in strawberries and sugar to cook.
- Make sure to stir and keep an eye on the sugar not to burn.
- Cook until the strawberry releases water and starts to become a bit thick but still thin enough to handle.
- Set the mixture aside to cool.
- In a mixing bowl, whisk butter until creamy.
- Add condensed milk to it and fold gently.
- Add sour cream and nest milk to the mixture and whisk until creamy.
- Refrigerate the mixture for an hour at least before building the cake.
Assembling the Cake
- Cut the cake into three layers horizontally.
- Place the base layer over a cake pan or cake dish.
- Brush some simple syrup over it.
- Pour 1/3 of the cream filling over the cake and cover it with ½ of the strawberry filling.
- Place the second layer of cake over it and brush it with simple syrup as well.
- Pour 1/3 of the cream filling over the cake and cover it with the remaining ½ of the strawberry filling again.
- Finally, place the third and final layer of cake, cover it with the remaining 1/3 cream, and even it out.
- Decorate the cake with sliced strawberries, white chocolate chips, and shaving.
- Chill the cake for at least an hour to 6 hours.
- Serve chilled and enjoy.
